What began as a simple way to elevate breakfast, the build-your-own parfait bar became a clear demonstration of how impactful school food can be when fresh ingredients, thoughtful design, and strong partnerships come together.
In the days leading up to Valentine’s Day, cafeterias at Lake Elementary and Pinole Valley High School in West Contra Costa Unified School District (WCCUSD) became sites of something both simple and quietly transformative. The holiday created a fun opportunity to build excitement around the idea that every parfait deserves a little Love Crunch. Many students arrived dressed in pinks and reds, and the decorated dining halls created a sense of celebration from the moment breakfast service began.
Instead of moving passively through the breakfast line, students were invited to build their own yogurt parfaits, layering organic yogurt from Straus Family Creamery, fresh strawberries from Mimi’s Organic Farms, and granola from Nature’s Path Organic into something they created themselves. What the students experienced was not just a meal, but a moment of fun interaction and genuine excitement around fresh food.
From the start, one thing was clear: students were eager to engage when given the choice, and the build-your-own format played a critical role. While adults did help serve the younger students, incorporating even the most simple options like how much of each ingredient to add gave kids a sense of agency over their breakfast. That feeling of ownership shifts how students relate to their food, turning breakfast from a routine into something engaging, joyful, and memorable.
At Lake Elementary, one student walked away from the breakfast line holding her bowl with excitement, smiling and saying, “I like the new breakfast!” And in the buzzing dining room at Pinole Valley High, students proudly held up their parfaits, some posing for photos next to paper heart decorations and Love Crunch posters, while others headed straight to the table to dig in before attending their first classes. At both schools, many students returned for seconds, often asking the same question: “Can I have more strawberries?”
Small moments like these point to something bigger. When fresh, high-quality ingredients are offered in a way that feels inviting and interactive, students respond with curiosity and excitement — and schools see the benefits too, including stronger meal participation and greater engagement around school food.
Even small changes can make a meaningful impact in students’ everyday experience. When food service leaders, growers, food businesses, and mission-aligned teams work together, school meals can do more than nourish. They can spark curiosity, build connections, and create lasting enthusiasm for real food.
And if the steady stream of students asking for seconds is any indication, it’s that a shift is already underway.